How To Make Mushroom Risotto – IT’S PANTASTIC

This video will go through how to make a great Mushroom Risotto!

Risotto is one of those dishes that’s pretty easy to learn but takes a bit of practice and cooking sense to really perfect it. It’s all about timing, seasoning, and preparation, if all three are done correctly you’ll have a great risotto every time.

One of the most important things is making sure you’re adding the right amount of stock at the right time and this part takes the most practice. If you add to much when your rice is almost done, you’ll end up overcooking it so be mindful of how much you’re adding when it’s almost done.

Seasoning every step of the cooking process is key in this type of dish. It will bring the flavors out of each ingredient and really build layers of flavor. You’re not working with to many ingredients here so you really have to get the most out of them.

Having every step of the risotto mised out will make the whole process so much smoother and it’s the type of dish that once you start cooking, you really can’t walk away. Cooking your mushrooms in advance, rinsing the rice, and most importantly having hot stock before you start sweating your onions will really help steam line the process so all you have to do is grab your ready ingredients and keep on cooking!

This recipe is for Mushroom Risotto but can be used as a base for just about any type of Risotto you can think of! It’s a really versatile dish with endless variations so hopefully this video will help you discover one that you love.

Mushroom Risotto Recipe: (4 servings)

1 cup Arborio Rice
1/4 White Onion
3 cloves Garlic
1 cup White Wine
2 cups Chicken Stock (Minimum but I would heat up about 1 liter, just incase. Sometimes it will take more stock to cook)
1/4 cup Butter
1/2 cup Parmesan
5-7 Cremini Mushrooms
4-5 Chinese Shitakes
120g Oyster Mushroom
1 tbsp Butter
1/4 bunch Thyme
Salt to taste

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